Maybe just 15 minutes at room temp to soften it slightly. It should be tasty frozen as well if you have leftovers but I don’t recommend thawing (it wouldn’t hold up very well).However I prefer it eaten sooner than later. Cake should hold up in the fridge for about 2 days (or possibly 3).It shouldn’t sit at room temperature for very long and it won’t hold up well to warm outdoor temperatures. Allow at least 6 hours for cake to rest in fridge before serving to the mousse layers set and so the graham crackers have time to soften.Also work to cover entire surface with graham crackers (cut to fit before placing them as needed). Smooth each layer with an offset spatula for an even appearance.It should start to take on a lumpy appearance. Whip the heavy cream each time to very stiff peaks.They won’t be quite as wet as the frozen and thawed would be. Use fresh raspberries (not frozen) for best results.Add graham crackers, trimming to fit if necessary. Spread a small spoonful of cream on bottom of pan. Divide whipping cream mixture into fourths. Beat heavy whipping cream in a large bowl, powdered sugar and vanilla until stiff peaks. Make whipped cream topping and spread over the cake. Clean and slice mixed berries or other fruit.
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